The d day finally arrived exactly 2 weeks ago and I’m happy to announce the arrival of our son. To say life is hectic is an understatement and I’m getting used to the schedules of my newborn with oodles of help from my mother. Motherhood has its own unique share of joys, happiness, anxiety, trials and tribulations and I’m experiencing every bit of it. Life has suddenly changed forever.
This cake was one of the few things I made just a few days before the birth of our son. It is a very versatile cake. You could serve it plain, sprinkle it with icing sugar, bake it in cups to make cupcakes or bake it in a round tin to make wedges or square tin to make squares, slice it in the centre and sandwich with your favourite jams, the possibilities are endless. It can go from being a simple everyday cake to a star attraction on the table with a little bit of imagination. The reasons for eggless baking maybe many, health, allergies, religious or any other, this is quite a useful recipe to know.
I must also mention that divinetaste and my recipe for komola kheer have been featured on Kurma’s blog. Kurma das, known as the vegetarian guru of Australia is a prolific cookery author and a great chef. I feel truly honoured by his gesture.
Basic Eggless Cake Recipe
My favourite way to make this cake is to slice it in equal halves, sandwich with apricot jam* and dredge with icing sugar on top. You can also make cupcakes using this recipe. To make cupcakes, see the instructions below. The cake is more dense and rich if you use milk instead of water. I like to use water for a lighter cake.
Time: 1 hr 20 minutes (20 minutes preparation and 1 hour baking time
250 gm (1 3/4 cup) plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
100 gm (1/2 cup) butter, melted
175 ml (scant 3/4 cup) water or milk
3 tbsp powdered sugar (optional)
2 tsp good quality vanilla extract
2 tbsp hot water
Grease and line the bottom of an 8” square or 9” round cake tin with greaseproof paper/baking parchment/butter paper.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven to 150 C.
Put in the condensed milk, melted butter, vanilla extract and water into the mixing bowl containing the dry ingredients. Beat with an electric hand mixer, whisk or spoon or in a stand mixer until the mixture comes together and there are no lumps. This should take 3 to 4 minutes with an electric hand mixer/beater. Be careful not to over beat the mixture as this could result into a hard cake. Stir in 2 tbsp hot water and beat for a minute more. Pour the batter into the cake tin and bake for 50 to 55 minutes or till done.
The cake is done when a knife or cake tester comes out clean when inserted in the centre of the cake. Invert the cake on a cooling rack, cool and use as required.
* If using jam to sandwich the cake, beat the jam in a bowl with a spoon to soften it and make it spreadable.
- To make cupcakes, spoon the batter into cupcake molds lined with cupcake liners and bake at 170C/325F for about 20 to 25 minutes or until the skewer comes clean.
P.S. Since this is an eggless cake, you might find the batter on the looser side, but it comes out alright, soft and spongy out of the oven.
Makes 25 small slices of cake
To receive recipes, tips and inspiration that feeds your body, mind and soul subscribe to Divine Taste newsletter